My cookbook is here! 
This Italian chocolate chip ricotta cake is so easy to make in one bowl. The texture comes out so moist, fluffy and delicious!
This one bowl, Italian chocolate chip ricotta cake is the ultimate effortless dessert, coming together in just minutes with zero fuss. By whisking the eggs, sugar, olive oil, and creamy ricotta cheese right in the same bowl before folding in the flour and mini chocolate chips, you minimize cleanup without sacrificing an ounce of flavor.
The secret to this cake’s incredible texture lies in the classic combination of olive oil and ricotta cheese. Together, they create a crumb that is phenomenally moist, wonderfully fluffy, and beautifully tender.
Every bite melts in your mouth, perfectly balancing the rich, subtle fruitiness of the olive oil with the milky sweetness of the ricotta. While the mini chocolate chips ensure you get a delightful burst of chocolate in every single mouthful.
It is a rustic yet sophisticated dessert that tastes like it came straight from a bakery in Rome. This cake is humble enough for a casual weekday afternoon tea. Deliciously sweet and undeniably satisfying, this is a cake you will find yourself baking on repeat.
If you like this recipe, you will also love my Quick Lemon Ricotta Cake or my Coconut Ricotta Cheesecake.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Chocolate Chip Ricotta Cake
Ingredients
- 3 eggs
- 3/4 cup (150 g) sugar
- 16 oz (0.45 kg) ricotta cheese, drained
- 1 tsp vanilla extract
- 1/4 cup (55 g) olive oil
- 1½ cups (185 g) all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (180 g) mini chocolate chips
- 2 tsp all purpose flour
Instructions
- Preheat oven to 350℉. Line an 9 inch round cake pan with parchment paper.
- In a large bowl using an electric hand mixer, beat together the eggs and sugar until fluffy-about 1-2 minutes. Next, add in the ricotta cheese, vanilla and beat together until smooth. Add in the olive oil slowly and beat until incorporated. Sift in the flour, baking powder and salt and mix until ALMOST incorporated.
- In a small bowl, toss to coat the chocolate chips in the 2 tsp flour. Transfer the chocolate chips only to the batter and fold in. Transfer mixture to the cake pan and spread out evenly. Bake for 35-40 minutes or until toothpick comes out clean. Let it set in the pan for 10 minutes and then transfer to the wire rack to cool completely. Sprinkle with powdered sugar and extra mini chocolate chips, if you like.
Notes
- Store leftovers in an airtight container on your counter for up to 3-4 days.
- You can use white chocolate chips, butterscotch or peanut butter chips instead of regular chocolate chips.
- For draining your ricotta, I placed mine on a paper towel lined plate and let it sit for 15 minutes and then dabbed as much moisture as I could from the top.
- If you want to make this gluten free, you can use gluten free all purpose flour.